Delicious snack cake recipe - flourless, lactose free, sugar free

[Guest guest]

http://www.ehow.com/how_2091164_tropical-banana-cake.html

 

2 ripe smashed bananas

3/4 cup Smart Balance margarine (NOT the light variety)

2/3 cup agave nectar (amber variety) or brown rice syrup

1/4 cup Egg Beaters (or similar 99% egg white product)

the juice and grated rind of 1 lemon

1 tbsp vanilla

2 cups brown rice flour

1 tbsp baking powder

1/2 cup dried pineapple rings, cut into fourths

1/2 cup dried, pitted dates

2 tbsp poppy seeds

3/4 cup chopped nuts (any type) (optional)

2 tbsp brown rice flour

 

Preheat oven to 350 degrees F.

Spray a non-stick bundt or loaf pan with non-stick spray. If using a loaf pan,

line the bottom with parchment.

 

CREAM WET INGREDIENTS. In a mixer, cream the margarine and agave nectar until

well mixed and fluffy. It may have a tendency to separate if over mixed, but

don't worry about it. Mix in the lemon juice, lemon rind, and bananas.

 

PREPARE THE DRY INGREDIENTS. In a separate bowl, sift together the brown rice

flour and baking powder.

 

ADD DRY TO WET INGREDIENTS. Gradually mix in the flour mixture to the banana

mixture, just until blended. Don't over mix.

 

ADD DRY FRUIT. Dump the pineapple, dates, and 2 tbsp of rice flour into a food

processor, and pulse chop until you have small pieces. Do not over chop -- you

don't want to end up with a paste. Add the chopped fruit, poppy seeds, and

(optional) nuts to the batter and mix until well distributed. The batter should

be thick.

 

 

BAKE. Pour the batter into the prepared bundt or loaf pan and bake on the center

rack for 40 minutes. Insert a toothpick; if it comes out clean, it is done. If

it's not done, bake in additional five minute increments until done.

 

COOL. Allow to cool in the pan for 10 minutes, and then turn it out on a rack to

finish cooling. It can be sliced and eaten while still warm or cool. Enjoy.